What are the varieties of Colombian black coffee? Colombian coffee beans taste balanced and sour.

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Front Street-Columbia Coffee introduction

Colombia, located at the equator and across the northern and southern hemispheres, is endowed with unique resources. As soon as any delicate coffee variety comes here, it grows luxuriantly, and the coffee beans produced are obviously richer than those from other producing areas. Soon, Colombia became a big coffee country. Now, the country's coffee production is second only to Brazil, ranking second in the world.

Because of the fertile soil, Colombian coffee is heavy, nutritious, rich in flavor, soft, smooth and well balanced. The color is clear and transparent, with the taste of flowers and plants from the place of origin, with a silky taste, the best balance in the comparison of all varieties, which has won praise unmatched by other coffee.

Good mountains, good water and good soil have made Colombian coffee dominant, and local coffee growers have tried their best to explore varieties that are more suitable for local cultivation and can give full play to their plant nature and flavor, and use them to seize land in the international market and create a miracle of the International Cup.

In Colombia, coffee cultivation has reached 1.07 million hectares, there are about 302000 coffee plantations in the country, and 30 to 40 per cent of the rural population depends directly on coffee production. Although there are many farms in Colombia, they are not large in area. The area of each farm is only about 2 hectares, and more than 80% of the coffee plantations have only about 5000 coffee trees, an average of 3000. The locals plant tall mango trees, banana trees or other trees with broad crowns around the coffee trees, and even build shade sheds during the coffee seedling stage to ensure the cool and humid environment needed for coffee growth. In the coffee growing area of Colombia, due to the high humidity and small temperature difference in the coffee forest, coffee beans mature slowly, which is conducive to the accumulation of caffeine and aromatic substances.

The varieties of Colombian coffee are mainly small-grain coffee in Arabica, such as Caturra (Kaddura), Bourbon (Bourbon), Catuai (Kaduai), typica (iron pickup) and Columbia (Colombia). Other varieties are also grown in a small number of areas.

Coffee fruit ripening season, coffee farmers lead mules up the mountain to manually pick coffee bean fruit (also known as coffee cherry), manual screening of the picked fruit, careful selection, pick the most mature and full fruit. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light silky taste and sometimes with a touch of green apple acidity.

Knowledge: Arabica coffee is generally thought to be originated from the Ethiopian plateau, widely distributed in the tropics, after repeated mutation and breeding, derived many varieties.

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